Recipe of Speedy Chicken chipotle mole enchiladas
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Speedy Chicken chipotle mole enchiladas. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken chipotle mole enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken chipotle mole enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken chipotle mole enchiladas is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken chipotle mole enchiladas estimated approx 45 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Chicken chipotle mole enchiladas:
- Filling
- 2 tbsp cooking oil
- 1 lb chicken, diced or shredded
- 1 tbsp dried minced onion
- 2 tsp garlic powder
- 1/2 tsp pepper
- 1 tsp salt
- 1 tbsp ground cumin
- Mole
- 1 onion, chopped
- 2 clove garlic
- 1 3/4 cup chicken broth
- 1 1/2 tbsp smooth peanut butter
- 1 tbsp brown sugar
- 3 small chipotle peppers in adobo sauce
- 3 tostada shells, crushed
- 1 tsp cumin seeds, toasted
- 1 1/2 oz dark chocolate, cubed
- 1 tsp ground cinnamon
- 1 tsp almond extract
- 2 whole cloves
- Enchiladas
- 10 small corn tostada shells
- 1/2 cup cooking oil
- Garnish
- 1/4 cup Mexican creme
- 1/2 cup queso fresco, crumbled
- 1 bunch fresh cilantro, chopped
Instructions to make to make Chicken chipotle mole enchiladas
- In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.
- Saute onions and garlic.
- Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
- In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.
- Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
- Dip fried tortilla in mole sauce. Then flip tortilla and dip again.
- Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.
- Repeat previous step per enchilada.
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